Often, I take you for granted, but…
I want to pause today to give all respect and honor to my friend, CABBAGE!
Cabbage is such a wondrous vegetable. Even though it seems simple and humble, it holds so many culinary worlds within it. When it is fresh, it is clean, cool, and crunchy; when it is cooked it is soft, comforting, and rich in flavor. The options for cabbage are endless and it is not surprising that some of the most popular dishes, whether traditional or trendy are presented by it: comforting cabbage soup, popular stuffed cabbage dish (find Afooda’s stuffed cabbage recipe here), traditional choucroute or sauerkraut, fresh cabbage coleslaws and salads, kimchi, and other fermented cabbage dishes, sautéed or fried cabbage, cabbage cake… I can go on and on… Cabbage just can do it all while keeping humble and kind.
And just to compliment cabbage a little further …
We haven’t talked about all its benefits: It is super affordable and available year-round. Low in calories and a good source of fibers. Rich in vitamin C and vitamin K, as well as number of vitamins B, such as B1, B5, B6. High in minerals magnesium, iron, and calcium. Are you convinced yet?
Today, I chose a super easy, straight forward preparation to truly highlight cabbage and prove that this magical vegetable that gives us so much, doesn’t need much to shine.
You will need:
1 medium Cabbage (white or green are my favorites)
4 Tbsp. Olive Oil
1 tsp. Salt
1 tsp. Black Pepper (table grind)
Let’s get to work!
First, make sure to clean the cabbage. I start by peeling the outer leaves that seem tired and trim the stem. Give it a first wash on the outside with cold water. Cut it in half and wash well. Allow it to dry facing down.
I cut the clean and dry cabbage into wedges, half, quarters and then eighths. Of course, you may cut it into “steaks” or other pieces, however, I find this size wedges to be a great portion size. This sized wedges also roast nicely and evenly and end up looking so pretty on a plate at serving time.
Arrange the wedges on a baking sheet lined with parchment paper. For perfect roasting, make sure one of the flat sides is against the baking sheet.
Drizzle olive oil evenly on all pieces and sprinkle with salt and black pepper.
I promised you the simplest preparation and this is my favorite way to send the cabbage to the oven, but if on another day you feel fancy and would like to upgrade this stage, you may add fresh minced garlic to the olive oil or add additional spices you like. Personally, I like to keep the cabbage as bare as possible at the roasting stage and add much more pizzazz and fancy it up later, at the plating stage.
That’s it, our work here is done!
It is time to allow the cabbage to roast, send the cabbage to a preheated oven at 375°F-385°F for about 35-45 minutes (depending on how big your wedges are). The cabbage is ready when wedges are golden brown on all sides, soft on the inside, but still have a bite to it.
Now the fun part begins …
There are so many “add ons” that go so well with this delicious roasted cabbage. Serving it as a side to a homemade stew or on a bed of mashed potatoes is so comforting; serving it alongside a tangy fresh salad or as the warm element to a homemade cool salsa is so surprising; drizzling it with creamy homemade aioli sauce, yogurt, or other dressings, or topping it with finely chopped fresh greens such as parsley, cilantro, chives, or green onions … it is all game!
My favorite way to eat it is pairing it with homemade Labneh, Israeli chopped salad, Tehina (Tahini) sauce, topping it with Za’atar, Sumac, lemon zest and fresh lemon juice, and adding some toasted pine nuts and Israeli feta on top.
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Quick Recipe:
Simple Roasted Cabbage Wedges-
Cut Cabbage into even wedges.
Arrange on a baking sheet with parchment paper.
Drizzle with Olive Oil and sprinkle with Salt and Black Pepper.
Roast in a preheated oven at 375°F-385°F for about 35-45 minutes until golden brown.
Serve warm with your favorite toppings.
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